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Show QUICK OMON SOUP Onion soup is one of the rno.it v, famous French delicacies and iy has wide popularity here in America, Amer-ica, too. Here's a short-cut method for making this tantalizing onion soup. (Four Servings) V, cup margarine 3 large onions, sliced thin 2 cans consomme Ul-oz. size) l'j cups water Salt and pepper 4 slices French bread :;i cup grated Parmesan OR cheddai cheese Melt margarine in two-quart sauce pan. Simmer onion slices In margarine until delicately browned. Add consomme, vater, salt and pepper to taste. Simmer five minutes. min-utes. Toast bread until crisp. Put slices of toast into individual soup bowls or into soup tureen. Pour soup, with onior.s, over toast. When bread rises to top, sprinkle generously gener-ously with grated cheese. Serve at once. For other tasty and nutritious kitchen-tested recipes, write the National Cotton Council, P. O. Box ' 76. Memphis. Tenn., for your free copy of "Matte It With Margarine," an attractive new booklet in two colors- I Everyone is happy over the I return home of Mrs. Delbert Jameson, who has been away on I account of illness for the past few months. |